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Carrot Cake Cupcakes



12 portion(s)


  • 3 eggs
  • 100 grams Greek yoghurt
  • 120 grams Maple syrup
  • 60 grams Milk
  • 1 teaspoon vanilla extract
  • 200 grams carrot, peeled & grated
  • 200 grams Whole Wheat Flour
  • 1 3/4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon


  • 250 grams cream cheese, softened
  • 70 grams Maple syrup
  • 1 teaspoon vanilla extract

Recipe's preparation

  1. Preheat oven to 175°C. Grease a 12 cup muffin tin.
  2. Put carrots into TM bowl then grate 4 seconds/speed 5, set aside.
  3. INSERT BUTTERFLY. Put eggs into TM bowl and whisk 20 seconds/speed 4, until light and fluffy.
  4. Add in the greek yoghurt and whisk 10 seconds/speed 4, until smooth and fluffy.
  5. Add maple syrup, milk and vanilla extract. Beat mixture again 10 seconds/speed 4, until smooth.
  6. REMOVE BUTTERFLY. Add reserved carrot, whole wheat flour, baking powder and cinnamon into TM bowl then mix 10 seconds/reverse/speed 4, until combined.
  7. Portion the batter into muffin tin then bake for 20 minutes or until muffins have risen and set.
  8. Leave muffins in pan for 5 minutes, before transferring them to a wire rack to cool.
  9. Add cream cheese into TM bowl and beat 20 seconds/speed 4, until smooth.
  10. Add maple syrup and vanilla extract then beat again 20 seconds/speed 4. Scrape down the sides of the bowl then mix 10 seconds/speed 4, until mixture is well combined.
  11. Spread the fosting over the top of each muffin.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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